Creamy Lemony Spaghetti with Hot Smoked Salmon

Heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the garlic and a pinch of chili flakes (they're hot, be careful!). Cook, stirring, for 1 minute then add the water (see ingredients for amounts) and vegetable stock powder. Stir well to dissolve the stock powder and bring to a simmer.

Meanwhile, add the spaghetti (see ingredients for amount) to the saucepan of boiling water and simmer until tender, 8 mins. Once cooked, drain the spaghetti (but reserve a ladleful of the pasta cooking water - you may need this for your sauce!) and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the spaghetti cooks, add the hot smoked salmon and lemon zest to the pan with the stock. Season with salt and pepper and mix well. Simmer until slightly thickened, 3-4 mins. Stir through the soured cream and remove from the heat.

Add the cooked spaghetti to the pan with the salmon and sauce. Add a squeeze of lemon juice. Add a splash of the pasta cooking water to loosen if you need to, then stir together until everything is well combined and piping hot.